Vinegar pie was one of these. It tastes like a very delicate apple pie and is simple to make. Serve it with a wedge of cheddar cheese . Makes 6-8 servings.

I have tried for over an hour to find a suitable photo and could not..so here it is..without illustration.

1 baked pie crust

3 egg yolks
4 tablespoons all-purpose flour
1 cup packed brown sugar
1/8 teaspoon salt
1 teaspoon ground allspice
1/4 teaspoon ground mace
1/4 cup cider vinegar
2 cups warm water
1/4 cup butter
3 egg whites
1/4 teaspoon salt
1 teaspoon cider vinegar
6 tablespoons white sugar
1 1/2 teaspoons cornstarch

1. In the top of a double boiler, beat the egg yolks well. Combine the flour, sugar, 1/8 teaspoon salt, allspice, and mace and blend into the egg yolks. Add the 1/4 cup cider vinegar and mix, then add the warm water. Simmer over boiling water for 25 minutes, or until the mixture is thickened; the water should just reach the bottom of the top pan.
2. Stir in the butter and cool slightly, about 15-20 minutes, without stirring. Pour the warm filling into the baked shell; set aside to cool.
3. Preheat the oven to 325 degrees F . In a large mixer bowl, beat together the egg whites, 1/4 teaspoon salt and 1 teaspoon cider vinegar until soft peaks form. Gradually add the 6 tablespoons of sugar, 1 tablespoon at a time. Continue beating until stiff peaks form; sprinkle in the cornstarch just before the beating is completed. The peaks should not topple over when the beater is raised.
4. Spread the meringue over the filling all the way to the edge of the pastry. Bake for 15-18 minutes, or until the meringue is golden brown. Cool the pie completely and then refrigerate.

Post from: Baking Delights

  As I was looking today I came across this blog,Little Foodies. It is written by a mom who wants her kids to have diverse and sophisticated palates so she is traveling the world by food!
This is an exerpt from her blog,”For the next year we are going to learn about different countries around the world and their foods (mainly from our own kitchen, though if we can sneak in a few holidays to taste the real thing then we will). We started with Morocco, where to next… Why are we doing this, you may ask. Because we want our children to be aware of other cultures and to have adventurous palates.

What a great idea! I thought that it might be fun to do the same. This week I think we will do Greek food. I found this dessert on Recipe Source

MILOPITA ( GREEK APPLE PASTRY )
serves 8

1 lb Commercial filo (phyllo) sheets

Filling:
8 Apples*
1/2 c Sugar
1/2 t Cinnamon
1/2 t Allspice
1 T Cornstarch
1/4 c Currants or raisins
1/2 c Walnuts
1/2 c Butter — melted

Topping:
1 c Powdered sugar

*Note- Apples should be cored, peeled and chopped.
Defrost frozen filo to room temperature, 2 to 4 hours. Mix filling in a
bowl tossing ingredients with a spoon. Set aside.
Lay 5 sheets filo flat, one on top of each other, with a little melted
butter brushed between the sheets. Spread 1 cup of filling along one end.
Roll filo over the apple filling so you will have a long filled tube.
Fold side edges over 1/2″ so filling won’t fall out. Continue rolling.
Place in a buttered baking pan or cookie sheet. Brush tops generously
with melted butter. Bake at 350 degrees for 1 hour. Sift powdered sugar
over tops and sides as soon as it is taken out of the oven and while still
hot. When cool, cut into 2″ pieces and serve.

Post from: Baking Delights